Page 29 - Horticulture Practical Guide

Vinegar 20 ml
Rye 20-25 g
Sodium Benzoate 1 g

Procedure:-
Take button mushrooms, remove its base of stock wash it properly Grind all the spices coarsely,
grate onion, garlic and ginger, fry them in mustard oil ,add to it spices and rye powder. Put half cut button
mushrooms along with vinegar cook them properly till water of vinegar gets reduce and oil is separated.
Add to it required quantity of sodium benzoate salt mix it properly and ill in clean and dry Jars
Mushroom pickle will be ready for taste after a period of one week.

TOMATO PROCESSING

As tomatoes are available practically throughout the year there is scope for setting up large scale
processing units of tomatoes. Fresh tomatoes are very refreshing and appetizing but cannot be stored for
a long period. Often they are sold at distress prices during the peak harvest season and nearly 25 percent
of the produce is spoiled due to mishandling. Such losses can be avoided by converting/processing
tomatoes into various delicious products.

TOMATO PRODUCTS

Following are some of the important products made from fully ripe tomatoes:-
a) Tomato Juice
b) Tomato Puree
c) Tomato Soup

d) Tomato Ketchup.
e) Tomato Chutney
f) Tomato Sauce

Tomato Juice:-
Recipe:-
Tomato pulp 1 kg
Sugar 30-50 g

Salt 2 Tsf. (10g)
Zeera 1 Tsf. (5g)
Water ½ litre

Black pepper ½ Tsf. (3-5g)
Procedure :-
Select fully ripe red and irm tomatoes, wash them and cut into pieces. Boil them without adding
water to it till seed and skin is easily separated. Then separate seed and skin by passing it through a steel
mesh. Take its Juice or Pulp add to it required quantity of sugar and salt, adjust it as per the taste. Also add
to it little quantity of zeera, slightly boil it and then ill hot juice in clean juice bottles. Seal them and
pasteurize in boiling water for 30-35 min. Take out the bottles and keep them at any cool place. The Juice
prepared will be ready to serve.
20